Change of Oyster Myofibril Protein Structure, Properties and Flavor Substance Content after Ozonated Water Sterilization during Storage at 0 ℃
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Abstract:
In order to investigate the changes of ozone water sterilization treatment on the protein and flavor substance content of oysters, fresh oyster meat was used as the object, and the shelled oyster meat was treated with 4 mg/L ozonated water for 2 min, the changes in fluorescence spectrum, infrared spectrum, particle size, solubility, turbidity, flavor nucleotides and amino acid composition of oyster meat after sterilization were analyzed during storage at 0 ℃. Ozone-water sterilization results in protein aggregation in oyster meat, which showed an increase in particle size and turbidity, the content of active sulfhydryl in oysters was decreased (P < 0.05), the aggregation degree of oyster flesh protein after freezing storage was improved, and there were no significant changes in the secondary and tertiary structure of the oyster myofibrillar protein (P > 0.05). The flavor nucleotides of oysters were mainly 5 '-inosine acid (IMP), IMP content was increased after ozone water sterilization (P < 0.05), and 5' -guanylic acid (GMP) content was decreased in oyster meat (P < 0.05), the flavor nucleotide content of all groups was significantly decreased at the later storage stage (P < 0.05), which was lower than that of control group (P < 0.05). A total of 6 kinds of flavorful amino acids were detected in oyster meat, accounting for 33.48% of the total amino acids. After sterilization with ozone water, the proportion of flavorful amino acids decreased to 30.18%. There were no significant changes in the structure of myofibrillar protein in frozen oyster meat after sterilization, but the number of flavor substance content was reduced. The results provides a reference for the application of ozone water in aquatic preservation.
